17 November 2017 Brussel’s Sprouts

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One of seven Brussel’s Sprout plants were removed. There are about two to three pounds of cabbages from each plant, approximately six servings. The top half were excellent but the bottom half were insect damaged somewhat. The plants grow well in my area. The plants are left in the ground and can be picked during the Winter.

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11 November 2017 Tempeh

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Tempeh fermented for 30 hours. A teaspoon of molasses and a teaspoon of apple vinegar was added to enhance the fermenting, which it did as evidenced by the vigorous mycelium growth. This is about a ten day supply for one person, a slice a day.

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9 November 2017 Germination (Method)

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This is my standard method of germinating seeds. Dampen a paper towel and place the seeds between the folds. These sprouted in three days (depends upon the seeds), in the dark, and temperature ~72F. Immediately after emerging from the soil place in bright light. For the initial growing a LED lamp is used with a five gallon pail. Sunlight is used when available.

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1 November 2017 Hot Chili Peppers

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Hot Chili Peppers from eight plants have been collected as they ripened and stored in the greenhouse to dry. Sun was scarce this summer so the dehydrator was employed, set at 100F until dry about 12 hours. The dried almost crisp peppers will be put through a blender and stored in a jar. They never appear to lose heat.

Chili Peppers Dried and blended into a powder.
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About 250 grams of chili peppers were dried and blended into a powder. The fruit was picked and kept in a container in the greenhouse as they became dry. After drying and blending they are stored in a closed jar in the cupboard. I suspect they keep forever. I have some two/three years old and still hot and fresh.

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31 October 2017 Hulling Corn

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Ten pounds of Indian Corn were dry enough to remove the kernels. The cobs have been drying in the greenhouse. The small hand machine works fine for small quantities. The kernels must be dry to inhibit fungus and mold.

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31 October 2017 Nixtamalization

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Nixtamalization is soaking the corn kernels in calcium hydroxide for 24 hours. I use colored Indian corn, since I grow it. About three liters of corn mixed with three large tablespoons of calcium powder. I use Mrs. Wages pickling lime. Bring to a boil then turn down the heat and let soak, stir occasionally for 24 hours. The nixtamalized corn is then dehydrated for storage. It is used as one of the grains for my gruel.

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29 October 2017 Pawpaw (Asimina triloba) harvest

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Weather is getting colder so decided to pick the fruit off the Asimina triloba commonly called the Pawpaw tree. Five pounds were picked. Over the season about ten pounds were picked total from two trees. The fruit is sweet and is edible as soon as deemed of sufficient size. After picking the fruit ripens in about three das on the counter top.

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29 October 2017 Making Cannabutter.

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Cannabutter is the final step to produce edibles. It can be a tedious procedure, I have tried to simplify by using the double boiler method after decarboxylation. Eliminating the trimming reduces a lot of diddling. After the cannabutter has been double boiled for about three hours the process is essentially finished. The solids can be strained or ingested. A teaspoon is about an initial dosage.

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29 October 2017 Tempeh

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Tempeh fermented for 36 hours. A teaspoon of molasses and a teaspoon of cider was added to enhance the fermenting, which it did as evidenced by the vigorous mycelium growth.

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28 October 2017 Pressure Cooker. Decarboxylation of Marijuana.

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Experimenting with decarboxylation of raw marijuana material it was decided to use the pressure cooker. The internal temperate reaches 240 F almost ideal for decarboxylation. Four batches convinced me the technique worked. How well?

Procedure. Pick the marijuana material. Trim away the larger leaves and stems. Loosely stuff the end product into liter jars. Install canning lids. Place in Pressure Canner and cook for 15 PSI for one hour. Let cool. Store in refrigerator. Use as required. No rot or mold can take place since inside of the jar is pressure steamed vacuum sealed.

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